Gas cookery

METHOD. — Stew the plums in the water with the sugar until thoroughly cooked. Pass all through a hair sieve. Then dissolve the gelatine in a little water and strain into the puree, add a little cochineal if required. Pour into a mould to set. Queen's Pudding. Ingredients. — X lb. Bread Crumbs, X pt. of Milk, 1 Lemon, X lb. Castor Sugar, iX ozs. Butter, 2 Eggs, Jam. Method. — Boil the rind of the lemon in the milk with the sugar and pour over the bread crumbs. When well soaked take out the peel, stir in the butter and the yolks of eggs one at a time ; then put a layer of jam in a pie dish and the above mixture on top, and bake for half an hour. When cooked, whip up the whites of eggs stiffly, add 2 ozs. of castor sugar and some essence of lemon ; put this on the top and put it in a cool oven to set. To be eaten cold. Note. — Gas flames about quarter an inch long for this pudding, as it should cook slowly. Strawberry Salad. Put some picked strawberries into a large basin and toss them about in castor sugar to sweeten and bring out the flavour. Add a little vinegar, and continue tossing them gently till all is absorbed. Pile them up on a dish and serve with dessert. Strawberries and Frozen Cream. Ingredients — 2 lbs. of Strawberries, X pint Double Cream, X lb. Castor Sugar. Method. — Crush some strawberries with a fork, and sprinkle them well with castor sugar and lay them in a deep dish or bowl. Have the cream frozen and place it on the top of the strawberries when ready to be served. A small glass of liqueur may be added if liked. Strawberry Gateau. Take a round sponge cake about 6 inches in diameter and cut a lid off, moisten the cake outside with jam and stick round either meringue finger biscuits or Savoy. Tie round with a ribbon. Then fill up to the brim with strawberries and whipped cream. Place the lid on and put some more whipped cream on the top, garnished with strawberries. Cherry Cake Gateau. Make as above, using crystallized cherries. Coffee. Ingredients. — yi lb. Castor Sugar, X lb. Golden Syrup, 2 ozs. Butter, the juice of half a Lemon. METHOD. — Put all these ingredients in a thick iron saucepan and boil for 15 or 20 minutes, As soon as it is boiled to the snap (try by putting a little on a plate), pour it on to a buttered tin. Trifle. Ingredients. — i large Sponge Cake, X lb. Ratafia Biscuits,. X pt. Sherry and Brandy mixed, X lb. Glace Cherries, 2 ozs. Angelica, X pt. boiled Custard, X pt. whipped Cream. Method. — Soak the cake with the wine and brandy, previously placing it in a deep glass dish. When thoroughly soaked, pour the custard over. Lastly pour the whipped cream over and decorate with the: ratafias, cherries and angelica. Turkish Sweet. Ingredients.- — i pt. of Milk, X oz. leaf Gelatine, i oz. Loaf Sugar, Essence of Vanilla, 2 Eggs, 2 ozs. of Turkish Delight. Method. — Dissolve the gelatine and sugar in the milk, add the eggs and the flavouring. Cook as for a custard, and when it has sufficiently thickened add the Turkish delight cut in small dice. Stir it occasionally as it cools and then pour it into a mould or let it cool in a basin, and pile it up in a rocky form on a dish. G 1, Hsplc Jellp.